The Best Red Velvet Cake Recipe

Published on January 2nd 2021 by Narandradath Jaikaran.
Last updated on May 12th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Side Close up shot of Red Velvet Cake

Red Velvet Cake is a crimson, layered chocolate cake with a little cocoa powder covered in silky cream cheese frosting. Traditionally, the red color occurs as a result of using non-Dutched, anthocyanin-rich cocoa. Nowadays, red food coloring is used. If natural food coloring is preferred, beet powder is recommended. For a truly soft and velvety result, it is essential to use cake flour for the batter (all-purpose flour would be ok as well, however, the cake will turn out less soft). For a smooth velvet crumb, try whipping the egg whites.

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Time & Serves

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Serves
12 Servings

Ingredients

  • 120g room temperature Butter

  • 300g Confectioners Sugar

  • 60ml Cooking Oil

  • 2 large Eggs

  • 2 teaspoons Vanilla Extract

  • 1 tablespoon Vinegar

  • 10g Unsweetened Cocoa Powder + 1 tablespoon for dusting the pans

  • 350g plain Cake Flour

  • 1 teaspoon Baking Soda

  • 1 teaspoon Salt

  • 250ml Buttermilk

  • 2 tablespoons Red Gel Food Colouring

For Frosting
  • 450g room temperature Cream Cheese

  • 170g room temperature Butter

  • 660g Confectioners Sugar

  • 1 tablespoon Lime Juice

  • 1 tablespoon Vanilla Extract

  • 1 pinch of Salt to taste

Instructions

Grease two 9-inch cake pans and lightly dust with 1 tablespoon of cocoa powder. Preheat the oven to 350 F (177 C).

Using a mixer, beat the softened butter with sugar at high speed until the mixture is light and fluffy.

Using two small bowls, separate the eggs and set the egg whites aside. Add the egg yolks to the mixture, followed by oil and vanilla extract and vinegar, and beat for an additional 2 minutes.

Sift the dry ingredients and fold in. Then mix in buttermilk and red coloring.

Whip the egg whites at high speed for 3 minutes until they are fluffy and gently fold into the cake batter. The batter should be silky with a slightly thick consistency.

Pour the batter into the prepared pans and bake for approximately 25-30 minutes until a toothpick inserted comes out clean. Let cool completely before assembling the cake.

For cream cheese frosting: Beat cream cheese, butter, and vanilla extract for approximately 3-4 minutes until the consistency is smooth. Then beat in the sugar until the frosting appears light and fluffy. Add lime juice.

Assemble the cake: Trim thin layers of the top dome of the cake to create a flat surface. Keep the trimmed pieces and crumble to decorate the cake after covering it with frosting. Place one cake on a plate and evenly cover the top with 1 1/2 cups of cream cheese frosting. Place the second layer on top and spread the remaining frosting all over the entire cake.

Narandradath Jaikaran
Author:

Precision meets Passion: A fusion of Narandradath's Engineering Expertise in Cake Design and Craftsmanship.

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Keywords
red velvet cake, cream cheese frosting, cocoa powder, beetroot powder, red food colouring

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